Thai-Inspired Coconut Chicken With Spinach and Mushrooms

Total Time
Prep 10 mins
Cook 10 mins

I love the coconut chicken soup I get at a local Thai restaurant and wanted to try to get something similar at home. Lemongrass is hard to find here, so I played around a bit and I'm pretty proud of how it came out. Quick, easy and tasty! Serve over rice.

Ingredients Nutrition


  1. Saute chicken and mushrooms together until chicken is browned and mushrooms are tender. Set aside.
  2. Puree 1/2 cup coconut milk, ginger, garlic, onion, lime juice and zest, pepper flakes, paprika, and curry powder in blender or food processor.
  3. Heat mixture in skillet over med-high heat.
  4. Cook 1-2 minutes or until mixture thickens and turns a brighter red.
  5. Add chicken and mushrooms, remaining coconut milk, and oyster sauce and bring to a boil.
  6. Reduce heat to low and simmer, uncovered, 8-10 minutes, until chicken is done.
  7. Stir in spinach, basil and salt, cover and heat through.
  8. Serve over rice.


Most Helpful

This is a really, really good recipe. I've made it twice. First time I browned the chicken and mushrooms separately. The second time I sautéed/browned them together per the recipe. I much prefer the chicken browned on its own, giving it a nicer firm texture. Flavors are wonderful. I served it over cauliflower rice. My new favorite.

Marianne E. April 23, 2015

I made this for the ZWT family picks and really enjoyed the combination of the spinach and sauce. I had to use full-fat coconut milk because it was what I had on hand, quartered the mushrooms, and otherwise followed the directions. Thanks little_wing!

cookiedog July 06, 2008

This is a great recipe. Even picky DH came into the kitchen asking what smelled so delicious! I used oyster sauce, and although it called for whole mushrooms, I sliced mine. I think DH had seconds! Thanks, Little_wing! Made for ZWT4 Zingo.

mersaydees July 05, 2008

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